Extra virgin olive oil Alfar La Maja Tin 5L

Buy extra virgin olive oil Alfar La Maja Lata 5L is always a good idea because Alfar La Maja extra virgin olive oil Lata 5L, from La Maja oil, is an extra virgin olive oil made only with arbequina olives (variety of arbequina oil ). The production of this Navarra oil is carried out cold during the months of October and November, resulting in low quantity yields but high quality and intensity. Alfar extra virgin olive oil is an arbequina oil that has a yellowish-green color with a dense body and a clean aroma reminiscent of fresh green fruits. Its flavor is slightly spicy with almond notes, resulting in sweet and fluid finish.

Alfar La Maja extra virgin olive oil 5L can of La Maja oils is a high quality extra virgin olive oil. Proof of this are the numerous recognitions granted to this extra virgin olive oil, among which the award for the best valued olive oil in terms of its quality/price ratio in the Flos Olei Guide, its designation of origin oil from Navarra or its membership of the Reyno Gourmet seal and the Artisan Foods of Navarra seal.

Why buy La Maja?
Because in La Maja the olive goes directly from the olive tree to the oil mill, without touching the ground, without being hit, without alterations and with the appropriate maturity, depending on the oil you want to obtain.

The plots are selected for ripeness and variety, and the fruit is picked directly from the tree. From this moment until they are crushed, the olives can spoil, which is why it is very important, if you want to obtain a quality oil, to extract the oil from the olives in the shortest possible time. At La Maja, no more than 12 hours pass from the moment they are collected until they are ground.

Using a stainless steel hammer mill, the olives are crushed (more hygienic and faster than the old granite mills). In this way, a mass is obtained made up of oil, water from the fruit and solids (stone, pulp and skin of the olive). They beat this dough at a constant temperature and always below 27ºC (cold).

This mass is passed through a centrifuge that separates the oil from everything else (stone, pulp, skin, and water from the olive itself). This step is carried out very quickly and at a low temperature, knowing that this does not extract as much oil as it could, but also that the quality obtained is worth it. This oil can now be consumed. The separation is not perfect and traces of water and pulp still have to be removed using another centrifuge.

The variety cultivated is mainly Arbequina and to a lesser extent others such as arbosana, koroneiki, empeltre or picual. The harvest begins at the end of October, when the olives begin to ripen.